Texas Burgers
A bold and spicy Texas-style barbecue sauce is brushed on these burgers near the end of grilling.
Ingredients
For the Sauce
- 2 tsp butter
- ¼ cup chopped onion
- 1 tsp minced garlic
- 1 ½ cups ketchup
- ¼ cup lemon juice
- ¼ cup Worcestershire sauce
- 1 tbsp molasses
- 1 tsp grainy mustard
- Dash cayenne pepper
For the Coleslaw
- 1 pound cabbage, shredded, about 4 cups
- 1 carrot, shredded
- ½ cup mayonnaise
- 3 tbsp cider vinegar
- 2 tbsp granulated sugar
- 2 tsp celery seeds
- 1 heaping teaspoon onion powder
- ¼ tsp freshly ground black pepper
- Salt, to taste
For the Burgers
- 2 pounds ground beef
- Vegetable oil for the grill and burgers
- Salt and freshly ground black pepper
- 6 hamburger buns
- Lettuce leaves, for serving (optional)
Recommended Equipment
- Grill pan optional
- Mixing bowl
Instructions
Make the Barbecue Sauce
- In a saucepan over medium heat, melt the butter. Add the chopped onion and cook until translucent. Add the minced garlic and sauté for about 1 minute longer.2 tsp butter | 1/4 cup chopped onion | 1 tsp minced garlic
- Add the ketchup, lemon juice, Worcestershire sauce, molasses, grainy mustard, and cayenne pepper. Cover the pan with a lid slightly ajar to reduce splatters. Simmer, stirring occasionally, for about 10 minutes. Set aside.1 1/2 cups ketchup | 1/4 cup lemon juice | 1/4 cup Worcestershire sauce | 1 tbsp molasses | 1 tsp grainy mustard | Dash cayenne pepper
Prepare the Coleslaw
- Put the shredded cabbage and carrots in a large bowl.1 pound cabbage | 1 carrot
- In a separate bowl, whisk the mayonnaise with vinegar, sugar, celery seeds, onion powder, and 1/4 teaspoon of freshly ground black pepper. Add the dressing to the cabbage mixture and toss to blend. Add salt to taste or as desired. Cover and refrigerate until serving time.1/2 cup mayonnaise | 3 tbsp cider vinegar | 2 tbsp granulated sugar | 2 tsp celery seeds | 1 heaping teaspoon onion powder | 1/4 tsp freshly ground black pepper | Salt
Grill the Burgers
- Oil the grates of a grill and prepare it for direct high heat. Alternatively, oil a grill pan and heat it over high heat on the stovetop.Vegetable oil for the grill and burgers
- Separate the ground beef into six 5 to 6-ounce portions and shape into burgers. With your thumb, make a slight indentation in the center of each. Rub the patties with oil and sprinkle with salt and freshly ground black pepper.2 pounds ground beef | Salt and freshly ground black pepper
- Grill the burgers over high heat for 4 to 5 minutes, or until they release easily from the grates. Flip and cook for another 4 to 5 minutes. Brush with barbecue sauce and cook for 1 to 2 minutes longer, or until the burgers reach at least 160°F in the center.
- Meanwhile, toast or grill the split hamburger buns.6 hamburger buns
- Assemble the burgers in the buns with more barbecue sauce and a lettuce leaf, if desired. Top each burger with a generous spoonful of coleslaw, or serve the slaw alongside.Lettuce leaves
Tip: The small indentation in the center helps the burgers cook evenly and keeps them from puffing up.
Tip: Brush the barbecue sauce on near the end of grilling so the sugars don’t burn.
Notes
The FDA recommends a minimum temperature of 160°F for meat or 165°F for ground turkey or chicken.
Nutrition
Calories: 773kcalCarbohydrates: 65gProtein: 39gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 133mgSodium: 1261mgPotassium: 1163mgFiber: 4gSugar: 32gVitamin A: 2560IUVitamin C: 45mgCalcium: 201mgIron: 7mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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